Description
A hearty Italian Meatball Soup featuring tender pork meatballs simmered in a flavorful tomato and herb broth with tender pasta. Perfect for a comforting meal rich in classic Italian flavors.
Ingredients
Scale
Italian Meatballs
- 1 pound ground pork
- 1 egg, beaten
- ½ cup breadcrumbs
- 2 tablespoons finely chopped fresh basil leaves
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
Soup
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 6 cups chicken stock
- 2 cups water
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- 1 (15-ounce) can crushed tomatoes
- 8 ounces Anellini pasta or elbow pasta
- Minced fresh basil, for serving (optional)
- Freshly grated Parmesan, for serving (optional)
- Red pepper flakes, for serving (optional)
Instructions
- Make the meatballs: In a large bowl, combine the ground pork, beaten egg, breadcrumbs, chopped basil, minced garlic, sea salt, and Italian seasoning. Mix thoroughly with your hands or a spoon. With wet hands, form the mixture into 1-inch balls, each about 1 tablespoon in size.
- Brown the meatballs: Heat the olive oil in a large pot over medium-high heat. Add the meatballs in batches to avoid overcrowding, turning occasionally, and cook until browned on all sides, approximately 8 minutes. Transfer the browned meatballs to a plate and set aside.
- Sauté the aromatics: In the same pot, add the diced onion and cook, stirring occasionally, until the onion becomes translucent, about 4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the liquids and seasonings: Pour in the chicken stock and water. Add sea salt, Italian seasoning, and the can of crushed tomatoes, stirring to combine.
- Simmer the soup: Return the browned meatballs to the pot. Increase the heat to high and bring the soup to a boil. Once boiling, stir in the Anellini or elbow pasta, reduce the heat to medium, and cook, stirring often, until the pasta is tender—this will take about 20 minutes.
- Serve: Ladle the soup into bowls and garnish with minced fresh basil, freshly grated Parmesan cheese, and red pepper flakes if desired for added flavor and heat.
Notes
- Use wet hands when forming meatballs to prevent sticking.
- For a richer flavor, use homemade chicken stock if available.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Substitute ground pork with ground turkey or beef if preferred.
- If Anellini pasta is unavailable, any small pasta like ditalini or elbow macaroni works well.
- Adjust red pepper flakes for desired spice level or omit for milder taste.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg
